Sunday, June 16, 2013
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Thursday, June 6, 2013
Mangoes have been farmed in South Asia since thousands of years and between 4th and 5th centuries BC, reached East Asia. By the 10th century AD, its crop growing had begun in East Africa. Ibn-e-Battuta, the 14th century Moroccan traveler, initially reported it at Mogadishu. Its cultivation then came to Brazil, Mexico and the West Indies, where a favorable climate allows it to grow. Mangos are now being cultivated in most of the tropical frost-free and warmer subtropical climates. More than a third of the world's mangos are being cultivated in Asia comprising Pakistan, China and India. Other cultivators include South, North and Central America, the Caribbean, west, south, and central Africa, Australia, Bangladesh, and Southeast Asia. Pakistan is the largest exporter of mangoes, it accounts for about one percent of the international mango trade, consuming most of its own mango output. The mango is normally sweet, though the taste and texture of the mango flesh varies across cultivars, some having a pulpy and soft texture like an overripe plum, whereas others have a firmer flesh. Mangoes are frequently used in cuisine. Unripe and sour mangoes are put into play in chutneys, pickles or side dishes. They also can be eaten raw with chili, salt or soy sauce. A cooling summer drink can be made with a mixture of milk to make mango shakes with some added sugar. Ripened mangoes are characteristically eaten fresh; however, they can have many other culinary usages. Mango-Lassi, a well-liked drink made throughout South Asia, is formed by mixing ripened, skin removed mangoes or mango pulp with yogurt and sugar to taste. Ripened mangoes are also used to prepare curries. Mangoes can be utilized to make mango nectar, juices and as a flavoring agent and a major ingredient in ice cream and sorbates. In Central America, mangoes are either consumed green mixed with vinegar, salt, hot sauce and black pepper, or ripened in various forms. Toasted and grounded pumpkin seed (pepita) with lime and salt are the usual norms while eating green mangoes. Some people also add chili sauce or soy sauce to it to enhance the taste. Portions of mangos can be mashed and applied as a topping on ice cream or can be blended with milk and ice to make milkshakes. Sweet glutinous rice flavored with coconut can be served with sliced mangos as a dessert.
Facts About Mango Tropical climate, with its long dry season suits mango even though there are isolated cases of the fruit being grown successfully in Europe. It is seasonal fruit that is believed to be originating from the sub-Himalayas. Some documents indicate that mango was around 4000 or more years ago! "The king of the fruit" by all means deserves the title. Mango is nutritionally rich fruit with an incredible fragrance, flavor, sweetness levels, texture and taste that tends to capture taste buds of even the most choosy and prominent flavor seekers. Flavor is pleasant and rich: the fruit tastes sweet but the high water content is providing the balancing act. Quality mango fruit features sweetness and creaminess with good balance of water and fibrous content. With such versatility, mango is a perfect addition to fruit creams, raw ice creams, nut yogurts, raw desserts, raw chocolates, fruit and other salads as well as smoothies, breakfast muesli and shakes. This is not where the story ends. This is where it actually begins. Mango For Health Mango contains an incredible array of health building nutrients. It is rich in B vitamins. Anti-oxidant vitamins A and C are present in remarkable quantities. Alkaline minerals such as potassium and magnesium are found in mangoes, so are copper and iron. Being rich in iron, mango is suitable for individuals with iron deficiencies, such as anemia. Mango is an alkaline fruit that is rich in organic water, numerous other anti-oxidants and phyto hormones, dietary fiber and so on. Valuable anti-oxidant vitamins such as vitamin A, C alongside remarkable phyto nutrients content attribute to considerable free radicals fighting and anti cancer properties. Despite rich sweet flavor, mango has low GI factor of 45-55 and GI factor of 8. It is suitable for type 2 diabetics but the diabetics are advised to consume no more than one mango a day. As an alkaline substance that is rich in organic water, electrolytes, living enzymes, phyto nutrients and other health restoring nutrients, mango is an excellent digestive and detoxifying agent. So called mango latex allergy especially with raw, unripe mangoes is common in some sensitive individuals. Immediate reactions may include itchiness at the corners of the mouth, lips, and at the tip of the tongue. That allergy is not present if consuming ripen mango. Mango For Skin Being vitamin, mineral and anti-oxidant rich, mango comes with potent skin anti aging properties. The simplest way to use it is by rubbing the fresh remains of mango flesh, left on the stone on our face and neck. Turn the stone so that the edge of it faces your face and rub it gently all over the face and the neck, avoiding the eyes. Repeat 2-3 minutes later, leave for another 2 minutes then rinse off. This is wonderful natural skin tonic, with skin regenerating and protective properties. Mango In The Kitchen What can be made using mango in the kitchen? Mango is ideal for fruit salads, fruit shakes, fruit creams, fruit yogurts, smoothies, fruit cake creams or for making raw fruit cakes including a simple fruit crumble (recipe supplied), for making mango chutney or for drying it and storing to use for fruit compotes or as sweetener and so on. How to cut mango? Peel the mango thinly first. Cut lengthwise, about ½ cm from the middle, making sure not to cut into the seed. Cut both sides, with the seed remaining in the middle, untouched. Put the two large halves of mango aside and cut around the central seed to remove remaining flesh. Mango On a Hot Summer Day Due to its sweetness and water content, mango can be used for preparation of delicious summer coolers. Some ideas could be as follows: · In a mix with plain yogurt in 1:1 ratio, with addition of a few finely chopped fresh mint leaves, mango creates true refreshing creamy snack on a hot summer day; · Mango juice with added lime juice can be frozen and added to flavor and cool drinking water; · One peeled mango and 2 glasses of fine ice, blended in high power blender make a fantastic refreshing fruit shake. Delightful Raw Mango Crumble Recipe Ingredients (base): 4 large sweet ripe mangoes, peeled and cubed 2 tbsp roughly chopped almonds 1tsp finely chopped mint leaves generous squeeze of lime or lemon juice Preparation:Spread cubed mangoes over a glass dish (approx 24cmx16cm). Sprinkle with chopped almonds and chopped mint. Squeeze lime juice over the mixture and leave in the fridge while you prepare crumble topping. Ingredients (crumble topping): 1½ cups ground almonds or cashews ½ cup finely desiccated coconut ¼ tsp ground nutmeg ½ cup raw coconut butter 1/2 tsp stevia in 3 tbsp water (or 2 tbsp raw organic agave nectar) pinch of sea salt to enhance flavor of other ingredients Preparation: Mix dry ingredients first: ground almonds, desiccated coconut, nutmeg and salt. Add coconut butter and stevia combined with water (or agave nectar) and mix thoroughly with fingers to form crumble. Sprinkle over the fruit and refrigerate for further 2hrs.